COLLINGWOOD, Francis et John WOOLAMS. - photo 1
COLLINGWOOD, Francis et John WOOLAMS. - photo 2

COLLINGWOOD, Francis et John WOOLAMS.

Lot 63
23.03.2023 15:00UTC +01:00
Classic
Sold
€ 1 008
AuctioneerCHRISTIE'S
Event locationFrance, Paris
Archive
The auction is completed. No bids can be placed anymore.
Archive
ID 921611
Lot 63 | COLLINGWOOD, Francis et John WOOLAMS.
Estimate value
€ 1 000 – 1 500
COLLINGWOOD, Francis et John WOOLAMS.

Le Cuisinier anglais universel ou Le Nec plus ultra de la gourmandise. Paris : Tardieu, 1810.

Exemplaire en reliure de l'époque de ce recueil de recettes de cuisine anglaise.



Première édition française. Le premier tome contient notamment des recettes pour accommoder la viande et le poisson, tandis que le deuxième tome livre des recettes de pâtés, puddings, talmouses, bières et gelées, ainsi que des conseils sur l'art de découper et pour bien choisir ses aliments. Les auteurs étaient deux cuisiniers officiant au Parlement britannique. Vicaire, 189 ; Cagle, 173 ; Bitting, 95.



2 volumes in-8 (205 x 120 mm). Illustré de 14 planches, dont un frontispice présentant les portraits des deux auteurs, une planche sur la découpe des différentes viandes et 12 planches représentant des menus selon les différents mois de l'année (quelques taches et mouillures éparses). Reliure de l'époque : demi-basane brune, dos lisses ornés de filets et fleurons dorés, tranches jaspées (plats tachés, coiffes abimées, mors supérieur fendu en tête du tome II).

Provenance : bibliothèque du château du Bréau-sans-Nappe (cachet à la page de titre sur chaque tome).



[On joint :] Le Cuisinier anglais, traduit en français, avec le titre de chaque recette en français et en anglais. Paris : Barba, 1821. Recueil de recettes de cuisine anglaise, des bouillons aux cakes en passant par les viandes et poissons. Vicaire, 230 (donne peut-être par erreur la date de 1820).

In-8 (195 x 120 mm). (Quelques rousseurs, piqûres et mouillures, petites galeries de ver dans la marge de quelques feuillets, tache affectant les cahiers 8 et 9.) Reliure postérieure : demi-veau fauve, dos lisse orné de filets dorés, pièce de titre orange, tranches marbrées.



Set of two English cookery books, both in French.

Place of origin:Western Europe, France, Europe
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